School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China.
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Int J Biol Macromol. 2021 Mar 15;173:118-127. doi: 10.1016/j.ijbiomac.2021.01.043. Epub 2021 Jan 11.
In this study, caffeine (CA) was encapsulated into food-grade starch matrices, including swelled starch (SS), porous starch (PS), and V-type starch (VS). The bitterness of the microcapsules and suppression mechanisms were investigated using an electronic tongue, molecular dynamics (MD) simulation and the in vitro release kinetics of CA. All the CA-loaded microcapsules showed a lower bitterness intensity than the control. The MD results proved that the weak interactions between starch and CA resulted in a moderate CA release rate for SS-CA microcapsules. The PS-CA microcapsule presented the longest CA release, up to 40 min, whereas the VS-CA microcapsule completely released CA in 9 min. The CA release rate was found to be related to the microcapsule structure and rehydration properties. A low CA bitterness intensity could be attributed to a delay in the CA release rate and resistance to erosion of the microcapsules. The results of this work are valuable for improving starch-based microcapsules (oral-targeted drug-delivery systems) by suppressing the bitterness of alkaloid compounds.
在这项研究中，咖啡因（CA）被包封到食品级淀粉基质中，包括膨胀淀粉（SS）、多孔淀粉（PS）和 V 型淀粉（VS）。使用电子舌、分子动力学（MD）模拟和 CA 的体外释放动力学研究了微胶囊的苦味和抑制机制。所有负载 CA 的微胶囊的苦味强度均低于对照品。MD 结果证明，淀粉和 CA 之间的弱相互作用导致 SS-CA 微胶囊具有适中的 CA 释放速率。PS-CA 微胶囊呈现最长的 CA 释放时间，长达 40 分钟，而 VS-CA 微胶囊在 9 分钟内完全释放 CA。发现 CA 的释放速率与微胶囊结构和再水合性质有关。低 CA 苦味强度可归因于 CA 释放速率的延迟和微胶囊抗侵蚀性的提高。这项工作的结果对于通过抑制生物碱化合物的苦味来改善基于淀粉的微胶囊（口服靶向药物传递系统）具有重要价值。
